Safety evaluation and application of lactic acid bacteria and yeast strains isolated from Sichuan broad bean paste

Abstract

Abstract Broad bean paste is one of the most popular characteristic traditional fermented bean products in China, which is prepared by mixed fermentation of a variety of microorganisms, among which lactic acid bacteria and yeast played an important role in the improvement of the fermented broad bean paste quality. However, the traditional open‐air fermentation of broad bean paste brought some risks of harmful microorganisms. In this study, the safety and fermentation ability of lactic acid bacteria and yeast strains isolated from traditional broad bean paste was evaluated. The results showed that the protease activity of the strain Lactobacillus plantarum DPUL‐J5 (366.73 ± 9.00 U/L) and Pichia kudriavzevii DPUY‐J5 (237.18 ± 10.93 U/L) were the highest. Both strains produced little biogenic amines, and did not exhibit α‐hemolytic activity or antibiotic resistance for some of the antibiotics most used in human medicine. Furthermore, the broad bean paste fermentation involving DPUL‐J5 and DPUY‐J5 was beneficial for accumulating higher total acid (1.69 ± 0.01 g/100 g), amino‐acid nitrogen (0.85 ± 0.03 g/100 g), and more volatile flavor compounds, meanwhile, reducing the levels of biogenic amines and aflatoxin B1. Therefore, this study provided a new strategy to improve the safety and quality of traditional broad bean paste.

Keywords

• broad bean paste
• fermentation
• lactic acid bacteria
• safety evaluation
• yeast